Best 11 Mocha Sauce Recipes

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Indulge in a symphony of flavors with our decadent and versatile mocha sauce, the perfect accompaniment to elevate your culinary creations. This luscious sauce seamlessly blends the rich, bittersweet notes of coffee with the velvety sweetness of chocolate, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're drizzling it over ice cream, cakes, or pancakes, or using it as a glaze for grilled meats, this mocha sauce will transform any dish into a gourmet masterpiece. Our collection of recipes includes variations that cater to different dietary preferences, including a vegan option that swaps out dairy for plant-based alternatives, ensuring everyone can enjoy the delectable goodness of this sauce. Get ready to embark on a culinary adventure as you explore the endless possibilities of our mocha sauce recipes.

Here are our top 11 tried and tested recipes!

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE



Mocha Kahlua Ice Cream Torte with Hot Fudge Sauce image

Provided by Food Network

Categories     dessert

Time 4h25m

Number Of Ingredients 15

1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces)
6 tablespoons unsalted butter, melted
3 tablespoons sugar
2 tablespoons Kahlua
1 quart chocolate ice cream
1 pint coffee ice cream
4 tablespoons Kahlua
4 to 6 heath bars, crushed in food processor or with mallet
8 ounces of chopped semisweet chocolate
2 tablespoons, plus 1 teaspoon butter
1/2 cup sugar
1/2 cup heavy cream
1/4 cup hot water
1 teaspoon vanilla
Pinch of salt

Steps:

  • Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
  • Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
  • Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
  • Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

MOCHA SAUCE



Mocha Sauce image

Make and share this Mocha Sauce recipe from Food.com.

Provided by SusieQusie

Categories     Sauces

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 4

1/2 cup unsweetened cocoa powder
1/2 cup strong brewed coffee
1/2 cup honey
1/4 cup heavy cream

Steps:

  • In a small heavy saucepan, combine all ingredients and cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Cool.
  • Serving size = 2 tablespoons.

DULCE DE LECHE ICE CREAM PIE WITH MOCHA FUDGE SAUCE



Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce image

Categories     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20

Crust
1/3 cup chopped pecans
2 tablespoons sugar
2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)
1/2 teaspoon ground cinnamon
2 tablespoons (1/4 stick) unsalted butter, melted
Sauce
2 tablespoons boiling water
1 tablespoon instant espresso powder or instant coffee powder
1 cup sugar
2 tablespoons unsweetened cocoa powder
1 cup whipping cream
1/4 cup light corn syrup
2 ounces unsweetened chocolate, finely chopped
2 tablespoons (1/4 stick) unsalted butter
1 1/2 teaspoons vanilla extract
2 pints caramel ice cream (such as dulce de leche)
1/2 cup chilled whipping cream
1 tablespoon powdered sugar
2 tablespoons chopped pecans

Steps:

  • For crust:
  • Preheat oven to 350°F. Blend pecans and sugar in processor until pecans are finely ground. Add cookie crumbs and cinnamon and process to combine. Add butter and blend until moist clumps form. Press crust onto bottom and up sides of 9-inch glass pie dish. Bake until crust is lightly toasted, about 10 minutes. Cool completely.
  • For sauce:
  • Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved. Whisk sugar and cocoa in heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.
  • Soften 1 pint ice cream at room temperature 15 minutes. Spread evenly over bottom of crust. Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes.
  • Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes. Spread evenly atop sauce. Drizzle with 3 tablespoons sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen.)
  • Rewarm mocha fudge sauce over low heat, stirring often. Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Transfer to pastry bag fitted with star tip. Pipe rosettes of cream around top edge of pie. Sprinkle with chopped pecans. Cut pie into wedges and serve with sauce.

WHITE CHOCOLATE MOCHA SAUCE



White Chocolate Mocha Sauce image

I am so excited! I finally found a recipe that I think tastes the same, if not better than Starbucks White Mocha!!! The recipe is on the inside of the wrapper for Ghirardelli White Chocolate bars-usually found in the baking aisle (not with the candy bars) This is unbelievably good! I keep mine in a mason jar. Heat my milk and stir in some to taste, add a couple shots of espresso and top with real whip cream.......I am so so so happy I found this recipe. It's going to save me so much money!

Provided by m1chellep

Categories     Beverages

Time 15m

Yield 5-10 drinks

Number Of Ingredients 6

1/2 cup light corn syrup
1/2 cup marshmallow creme (I made my own)
1 (4 ounce) bar ghirardelli white chocolate baking bar (broken into 1-inch pieces)
1 tablespoon butter
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
  • Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
  • Store tightly covered in the refrigerator for up to a week.

COFFEE SOUFFLES WITH MOCHA SAUCE



Coffee Souffles with Mocha Sauce image

Categories     Coffee     Dairy     Egg     Dessert     Bake     Valentine's Day     Quick & Easy     Anniversary     Ramekin     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 9

1/2 cup 1% milk
2 teaspoons cornstarch
1 teaspoon instant-coffee granules (not espresso)
5 tablespoons granulated sugar
1/2 teaspoon vanilla
3 large egg whites
1/4 teaspoon cream of tartar
Confectioners sugar
Accompaniment: mocha sauce

Steps:

  • Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.
  • Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.
  • Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.
  • Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.

COFFEE BAKED ALASKA WITH MOCHA SAUCE



Coffee Baked Alaska with Mocha Sauce image

Categories     Chocolate     Dairy     Egg     Dessert     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Cake
1 quart coffee ice cream, softened
1 10.75-ounce frozen pound cake
4 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon coffee liqueur
1/3 cup sugar
Sauce
1 1/2 cups freshly brewed strong coffee
10 ounces semisweet chocolate, chopped
2 tablespoons coffee liqueur

Steps:

  • For cake:
  • Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.
  • Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.
  • For sauce:
  • Combine coffee and semisweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm sauce over medium-low heat before serving.)
  • Position rack in center of oven and preheat to 500°F for 20 minutes. Bake dessert until meringue is lightly browned and just set, about 3 minutes.
  • Cut baked Alaska into slices; arrange on plates. Spoon warm sauce around dessert and serve.

OLD-FASHIONED MOCHA HOT FUDGE SAUCE



Old-Fashioned Mocha Hot Fudge Sauce image

Provided by Dede Wilson

Categories     Sauce     Coffee     Milk/Cream     Chocolate     Dairy     Dessert     Vanilla     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/4 cups

Number Of Ingredients 9

1/2 cup unsweetened cocoa powder
1/2 cup heavy whipping cream
1/4 cup coarsely ground coffee beans
1 1/3 cups sugar
1 cup light corn syrup
1/4 cup water
4 ounces unsweetened chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter, diced
2 teaspoons vanilla extract

Steps:

  • Sift cocoa into medium bowl. Bring cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes. Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
  • Bring sugar, corn syrup, 1/4 cup water, and coffee-flavored cream to boil in medium saucepan, whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat. Whisk in chocolate, butter, and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remaining chocolate mixture, whisking until sauce is smooth and shiny. DO AHEAD Can be made 1 week ahead.Cool. Cover and refrigerate. Rewarm sauce over low heat before using.

MOCHA CARAMEL SAUCE



Mocha Caramel Sauce image

Categories     Dairy     Dessert     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 cup heavy cream
3 1/2 teaspoons instant-espresso powder
1/2 cup sugar
4 oz fine-quality bittersweet chocolate (not unsweetened; no more than 60% cacao), finely chopped
1/8 teaspoon salt

Steps:

  • Stir together cream and espresso powder.
  • Cook sugar in a dry 2-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
  • Remove from heat and carefully pour in espresso cream (mixture will steam and bubble vigorously), then cook over low heat, stirring, until caramel is dissolved, 1 to 2 minutes. Add chocolate and salt and cook, stirring, until sauce is smooth. Serve warm or at room temperature.

MOCHA ICE CREAM SUNDAES WITH COFFEE-CARAMEL SAUCE



Mocha Ice Cream Sundaes with Coffee-Caramel Sauce image

Categories     Coffee     Milk/Cream     Chocolate     Dessert     Raspberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 pint vanilla ice cream
1 pint coffee ice cream
1 pint chocolate ice cream
1 cup fresh raspberries
Coffee-Caramel Sauce
1 cup chilled whipping cream, beaten to peaks
1 tablespoon finely ground roasted coffee beans

Steps:

  • Arrange 1 scoop of each ice cream in each of 6 stemmed glasses. Sprinkle raspberries over ice cream. Pour about 3 tablespoons warm Coffee-Caramel Sauce over ice cream in each glass. Top with whipped cream. Sprinkle with ground coffee beans.

MOCHA SAUCE



Mocha Sauce image

Categories     Sauce     Coffee     Chocolate     Dessert     Vegetarian     Dinner     Vegan     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 3 tablespoons (2 servings)

Number Of Ingredients 5

2 tablespoons brewed coffee
1 ounce semisweet chocolate, chopped
1/4 teaspoon vanilla
1/8 teaspoon cornstarch
Pinch cinnamon

Steps:

  • Combine all ingredients in a small saucepan and cook, whisking, over moderately low heat until smooth and thickened, about 2 minutes. Remove from heat and cool to warm before serving.

COCONUT SNOWBALLS WITH MOCHA SAUCE



Coconut Snowballs with Mocha Sauce image

Categories     Coffee     Milk/Cream     Chocolate     Dessert     Quick & Easy     Coconut     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 8

vanilla ice cream, scooped into 4 balls and frozen for 15 minutes
1 cup sweetened coconut (about a 3 1/2-ounce can), toasted lightly if desired and chopped fine
1/3 cup firmly packed light brown sugar
1 tablespoon light corn syrup
2 tablespoons instant espresso powder
1 1/2 ounces unsweetened chocolate, chopped fine
1/4 cup heavy cream
1 tablespoon Kahlúa

Steps:

  • In a shallow dish roll the ice-cream balls in the coconut, coating them heavily, and freeze the snowballs while making the mocha sauce. In a small heavy saucepan combine the brown sugar, the corn syrup, and the espresso powder, bring the mixture to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 minutes, or until the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a pinch of salt, and stir the sauce until it is smooth. Pour some of the mocha sauce onto each of 2 plates, divide the snowballs between the plates, and serve the remaining sauce separately.

Tips:

  • For a richer flavor, use dark chocolate or cocoa powder.
  • Add a pinch of salt to balance out the sweetness of the sauce.
  • If you like your sauce extra creamy, add a tablespoon of heavy cream or milk.
  • To make a vegan version of this sauce, use almond milk or coconut milk instead of regular milk and vegan butter instead of regular butter.
  • Store the sauce in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Mocha sauce is a versatile and delicious sauce that can be used in a variety of desserts, such as cakes, pies, and ice cream. It is also a great way to add flavor to coffee drinks and hot chocolate. With its rich chocolate flavor and hint of coffee, mocha sauce is sure to please everyone. So next time you are looking for a special treat, give this mocha sauce recipe a try.

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